Berbere-crusted rack of lamb with tablespoonsberbere berbere, chicken stock or broth, dry red wine, . To make this berbere-crusted rack of lamb for 4 persons you will need 1 hr for preaparation and 1 day for baking.

Make paste and roast lamb:

Step 2 Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste.

For this step you will need

2 tsps. Dijon mustard

2 tsps. beaten egg yolk

1 tbsp. dry red wine

Step 3 Drain lamb, discarding marinade. Heat a dry 12-inch heavy skillet over high heat until hot, then brown lamb, 1 rack at a time, over moderately high heat, about 3 minutes per side (do not brown ends).

For this step you will need

2 frenched racks of lamb

Step 4 Smear berbere paste on fat sides of lamb and roast in middle of oven until an instant-read thermometer inserted 2 inches into center of a rack (without touching bone) registers 140°F for medium-rare, 25 to 30 minutes.

For this step you will need

2 frenched racks of lamb

Make sauce while lamb is roasting:

Step 5 Toast berbere in a dry small heavy saucepan over moderately low heat, stirring constantly, until very fragrant, about 1 minute.